By Sabine Venier
Published May 28, 2025
In spring and summer, there’s nothing I love more than quick and easy pasta dishes with bright and beautiful flavors. This lemon chicken pasta is creamy, cheesy, and super lemony–perfect for the warmer months. I love it, my husband loves it, and my kids love it, too! The whole thing takes just 35 minutes to make, and it’s delish with whatever pasta you have on hand.
Pin this recipe for later!
Foolproof Creamy Lemon Chicken Pasta
Creamy lemon sauce is one of my favorite sauces to eat, but I’ve had trouble making it in the past. It turns out this heavenly flavor combination is a bit finicky to make since the acid in lemon juice can actually curdle dairy. But with a few tips and tricks, I have figured out a foolproof method to make super rich and creamy lemon chicken pasta!
Tips for Success
- When adding the heavy cream, make sure the heat is as low as possible, and do this slowly! If you shock the cream, it will separate and curdle, leading to an unpleasant gritty texture.
- Because this dish has both cream and lemon juice, stir constantly! These two ingredients don’t always play nice, so it’s important to keep everything well-emulsified.
Ingredients1x2x3x
- ▢ 12 ounces dry gemelli pasta* (¾ box)
- ▢ 2 boneless, skinless chicken breasts**
- ▢ ½ teaspoon kosher salt
- ▢ ¼ teaspoon freshly ground black pepper
- ▢ 2 tablespoons olive oil
- ▢ 4 cloves garlic minced
- ▢ ½ cup low-sodium chicken broth
- ▢ ¼ cup fresh lemon juice (from 2 lemons)
- ▢ 1 teaspoon lemon zest
- ▢ ½ cup heavy cream*** room temperature
- ▢ 1 cup freshly grated Parmesan cheese plus more, for serving
- ▢ Chopped fresh parsley optional, for serving
Instructions
- Boil the pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining. 12 ounces dry gemelli pasta*
- Pat dry the chicken breasts and pound them to an even thickness. Season the chicken breasts with salt and black pepper. 2 boneless, skinless chicken breasts**, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- In a large skillet over medium-high heat, heat olive oil. Add the chicken and cook until browned on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set it aside. 2 tablespoons olive oil
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the pasta cooking water, chicken broth, lemon juice, and lemon zest. Bring the mixture to a simmer. Simmer for 3-5 minutes. 4 cloves garlic, ½ cup low-sodium chicken broth, ¼ cup fresh lemon juice, 1 teaspoon lemon zest
- Reduce the heat to low, add heavy cream and grated Parmesan cheese. Stir until the cheese is melted, and the sauce is smooth. ½ cup heavy cream***, 1 cup freshly grated Parmesan cheese
- Slice the cooked chicken into thin strips and add them back to the skillet. Simmer for an additional 2-3 minutes until everything is heated through.
- Add the cooked pasta to the skillet and toss until it’s well coated with the lemony sauce, then serve garnished with chopped fresh parsley and extra Parmesan. Chopped fresh parsley
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Lemon Chicken Pasta Step by Step
Boil the Pasta: Boil 12 ounces of gemelli pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.
Season the Chicken: Pat dry 2 boneless, skinless chicken breasts and pound them to an even thickness. Season the chicken breasts with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
Cook the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the chicken and cook until browned on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set it aside.
Start the Sauce: In the same skillet, add 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Pour in the reserved 1 cup of pasta cooking water, ½ cup of low-sodium chicken broth, ¼ cup of lemon juice, and 1 teaspoon of lemon zest. Bring the mixture to a simmer. Simmer for 3-5 minutes.
Add the Cream and Cheese: Reduce the heat to low, add ½ cup of heavy cream and 1 cup of grated Parmesan cheese. Stir until the cheese is melted, and the sauce is smooth.
Warm the Chicken: Slice the cooked chicken into thin strips and add them back to the skillet. Simmer for an additional 2-3 minutes until everything is heated through.
Toss and Serve: Add the cooked pasta to the skillet and toss until it’s well coated with the lemony sauce, then serve garnished with chopped fresh parsley and extra Parmesan.
How to Store and Reheat
Store leftover lemon chicken pasta in an airtight container in the refrigerator for up to 3 days. I recommend reheating it in a pot set over medium-low on the stove with a splash of extra cream or water to rehydrate everything.
Serving Suggestions
I love to serve this lemon chicken pasta with my favorite easy lemon parmesan roasted broccoli . It uses a lot of the same ingredients, and I’ve even chopped up the broccoli and tossed it in before. So good!
more pasta recipes to try!
Crockpot Baked Ziti
Italian Stuffed Shells
Chicken Alfredo Stuffed Shells
Baked Spaghetti
Lemon Chicken Pasta Recipe
Ingredients
- 12 ounces dry gemelli pasta* (¾ box)
- 2 boneless, skinless chicken breasts**
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ½ cup low-sodium chicken broth
- ¼ cup fresh lemon juice (from 2 lemons)
- 1 teaspoon lemon zest
- ½ cup heavy cream*** room temperature
- 1 cup freshly grated Parmesan cheese plus more, for serving
- Chopped fresh parsley optional, for serving
Instructions
- Boil the pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining. 12 ounces dry gemelli pasta*
- Pat dry the chicken breasts and pound them to an even thickness. Season the chicken breasts with salt and black pepper. 2 boneless, skinless chicken breasts**, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- In a large skillet over medium-high heat, heat olive oil. Add the chicken and cook until browned on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set it aside. 2 tablespoons olive oil
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the pasta cooking water, chicken broth, lemon juice, and lemon zest. Bring the mixture to a simmer. Simmer for 3-5 minutes. 4 cloves garlic, ½ cup low-sodium chicken broth, ¼ cup fresh lemon juice, 1 teaspoon lemon zest
- Reduce the heat to low, add heavy cream and grated Parmesan cheese. Stir until the cheese is melted, and the sauce is smooth. ½ cup heavy cream***, 1 cup freshly grated Parmesan cheese
- Slice the cooked chicken into thin strips and add them back to the skillet. Simmer for an additional 2-3 minutes until everything is heated through.
- Add the cooked pasta to the skillet and toss until it’s well coated with the lemony sauce, then serve garnished with chopped fresh parsley and extra Parmesan. Chopped fresh parsley
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
